Carrot, orange and paprika soup
This soup is bursting with flavour and uses basic but good quality ingredients. It can be made at least two days in advance - the flavours improve over time.
|1 Tbsp||Olive oil|
|500 g||Carrots, chopped|
|1 cup||Leek, sliced, just use the white part|
|2 tsp||Sweet smoked paprika, plus a little extra to garnish|
|2||Oranges, juice and zest|
|1 Tbsp||Sherry vinegar|
|1 Ltr||Vegetable stock, or chicken stock|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Greek yoghurt|
|1 to serve||Extra virgin olive oil|
|1 to garnish||Mint leaves|
1. Heat a frypan. Add the oil, and then the carrots, onion, leek, garlic and paprika. Cover and cook for 5 minutes.
2. Add the orange juice and finely grated zest. Add the vinegar and stock, then simmer until the carrot is very soft.
3. Reserve a cup of the liquid. Puree the mixture, adding enough of the reserved liquid to produce a smooth consistency that is not too thick. Taste for seasoning then chill.
4. Serve with a spoonful of yoghurt, a swirl of olive oil, a pinch of paprika and mint leaves.